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SideChef
Recipes
American
Zucchini Squash Mac and Cheese

11 INGREDIENTS • 8 STEPS • 45MINS

Zucchini Squash Mac and Cheese

Recipe

4.0

2 ratings
So, if you’re still eating neon mac n’ cheese I’m not judging you because it gets the best of us sometimes, but I promise once you try this homemade healthier version you won’t go back! I hope you enjoy this zucchini squash mac and cheese as much as I do!
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So, if you’re still eating neon mac n’ cheese I’m not judging you because it gets the best of us sometimes, but I promise once you try this homemade healthier version you won’t go back! I hope you enjoy this zucchini squash mac and cheese as much as I do!
author_avatar
The Local Taste
I'm Lindsay, a Nashville-based food blogger. Local foods and healthy vegetarian recipes inspire me.
https://www.sidechef.com/

45MINS

Total Time

$6.06

Cost Per Serving

Ingredients

Servings
2
us / metric
Quinoa Pasta
1.1 lb
Quinoa Pasta
Parmesan Cheese
3/4 cup
Parmesan Cheese, grated
Gouda
3/4 cup
Gouda, grated
Greek Yogurt
2/3 cup
Greek Yogurt
Olive Oil
1 Tbsp
Olive Oil
Zucchini
1
Medium Zucchini
Squash
1
Medium Squash
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Gluten Free Panko Breadcrumbs
4 Tbsp
Gluten Free Panko Breadcrumbs
Water
1/2 cup
Water

Nutrition Per Serving

VIEW ALL
Calories
1512
Fat
53.2 g
Protein
71.5 g
Carbs
197.1 g
Love This Recipe?
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Zucchini Squash Mac and Cheese
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author_avatar
The Local Taste
I'm Lindsay, a Nashville-based food blogger. Local foods and healthy vegetarian recipes inspire me.
https://www.sidechef.com/

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C). Cook Quinoa Pasta (1.1 lb) according to package's instructions.
step 2
While pasta is cooking, slice and quarter the Zucchini (1) and Squash (1). Place sliced vegetables in a bowl. Grate the Parmesan Cheese (3/4 cup) and Gouda (3/4 cup).
step 2 While pasta is cooking, slice and quarter the Zucchini (1) and Squash (1). Place sliced vegetables in a bowl. Grate the Parmesan Cheese (3/4 cup) and Gouda (3/4 cup).
step 3
Coat zucchini and squash with Olive Oil (1 Tbsp) and toss. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste). Place vegetables in a skillet on medium heat and cook for approximately 5 minutes, until somewhat softened.
step 4
While vegetables are cooking, drain pasta and place back in a large pot at medium heat. Stir in Greek Yogurt (2/3 cup), and a 1/2 cup each of grated Parmesan and gouda cheeses. Add Salt (to taste) and Ground Black Pepper (to taste).
step 4 While vegetables are cooking, drain pasta and place back in a large pot at medium heat. Stir in Greek Yogurt (2/3 cup), and a 1/2 cup each of grated Parmesan and gouda cheeses. Add Salt (to taste) and Ground Black Pepper (to taste).
step 5
Stir pasta mixture and add in Water (1/2 cup) to thin out sauce a bit. Let cook at medium heat for about 3-4 minutes.
step 6
Combine pasta mixture and vegetable mixture together into a casserole dish. Top with Gluten Free Panko Breadcrumbs (4 Tbsp) and the remainder of Parmesan and gouda cheese.
step 7
Cook uncovered at 400 degrees F (200 degrees C) for 10-15 minutes or until slightly browned on top.
step 7 Cook uncovered at 400 degrees F (200 degrees C) for 10-15 minutes or until slightly browned on top.
step 8
Enjoy!
step 8 Enjoy!

Tags

American
Comfort Food
Lunch
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Vegetarian
Pasta
Side Dish
Vegetables
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